Bake-oven



C. RINCK. BAKE OVEN.

APPLICATION man SEPT. a, 1919.

Patented June 29, 1920.

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r r 1 1 z I r I I w I r C. RINCK.

BAKE OVEN.

APPLICATION FILED SEPT. 3, 1919.

Patented June 29, 1920. v

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UNITED CHARLES RINCK, 0F CINCINNATI, OHIO.

BAKE-OVEN.

Application filed September 3, 1919.

To all whom it may concern: Y

Be it known that I, CHARLES RINGK, a citizen of the United States, residing at Cincinnati, in the county of Hamilton and State of Ohio, have invented certain new and useful Improvements in Bake-Qvens, of which the following is a specification.

My invention relatesto improvementsin bake-ovens. One of its objects is to prov de an improved oven in which a large quantity of material. to be baked may conveniently be introduced at one time and removed at one time. Another object is to provide an improved oven in which a larger quantlty of material to be baked may be handled with a given amount of fuel, investment and occupied space. Another object is to provide for maintaining substantially uniform temperatures in all portions of the oven. Another object is to provide improved means to regulate the humidity conditions inthe oven. Another object is to provide an improved system offire-box, fines, and draft regulation, and means to carry out the same. My invention also comprises certain details of form, combination, and arrangement, all of which will be fully set forth in the description of the accompanying drawings, in which:

Figure 1 is a front elevation, partly in section, of a bake-oven embodying my improvements. r

Fig. 2 is a horizontal section on line 2 2 of Fig. 1.

' Fig. 3 is a horizontal section online 3- 3 of Fig. 1. I

Fig. 4 is a vertical section on line 44 of Fig. 3.

The accompanying drawings illustratethe preferred embodiments of my invention, in which 14 represents the oven chamber, 15 represents the fire box, 16 the rate-bars, 17 the firing-door, 1 8 the ash-plt, ahd 19 the ash-pit door. The air supply for combustion is supplied through the draft ports 20 of the ash-pit door, regulated by the adjustable shutter 21, and also if required by the draft ports 22 of the fire-door and the adjustable shutter 23 therefor. The heated products of combustion from a fire built upon the grate-bars is conducted upwardly and rearwardly and enters the several vertical flues 24 leading from opposite sides of the fire-box upwardly along the sides of the oven-chamber, and thence across the top of the oven chamber to the stack S pecification of Letters Patent.

to separate the oven Patented June 29, 1920. Serial No. 321,429.

entrance 26. An adjustable damper 27 provides for regulating the escape of the products of combustion from the flues 24 to the stack. a An arch 28 and floor 29 serve chamber from the firebox beneath it, and said flooris thereby directly heated by conduction upwardly from the firebox. A I

Tracks 30 are laid upon the floor 31" in front of the oven chamber and extend therefrom into the 'oven chamber to provide for conveniently introducing and removing the portable racks 38, whichare mounted upon wheels 34, which travel preferably upon the tracks 30, butmay if desired be made to travel. directly upon the oven floor. The racks 38, of which there are several employed, are of metal, of considerable height and length relative to their width, and thereby for baking in pans provide space to receive a largenumber of bread-pans 'or other containers for articles to be baked, and

also provide for the convenient introduction and removal of such pans or containers from one or both sides of said racks. At the front the oven. chamber is opened and closed by means of a close fitting door 36, hinged-to the outer wall of the oven at 37, and provided with a suitable latch mechanism 38 to hold the door in closed position during the baking operation. Thus the oven may be operated practically continuously, as one or more racks of material to be baked are being prepared while one is in the oven, and when one rack baked, it is wheeled another rack is wheeled into position and is commence without delay:

As the oven chamber is of unusual height and depth relative to its floor space and width there is a tendency for the'temperature within the oven chamber to vary in different parts thereof, and in order to maintaina substantially uniform temperature in all parts of the oven chamber I provide one or more, preferably several conduits 40 leading from near the top to near the bottom of the oven chamber, with means to cause a downwardly directed current of heated air through said conduits from the upper to the lower portion of said oven chamber to thereby mix and circulate the gaseous contents of the oven chamber and thereby prevent it from separating into difi'erent' layers and pockets of different temperatures. As illusof material has been out of the oven and trated in Fig. 2 the conduits 40 are all located in the rear wall, but a portion or all more of the conduits 40, while a pipe 44 provided with nozzles 45,, and a supply of also ahigh fuel economy.

rearwardlly located fi-ues from said arch toward oven chamberto be heated.

steam under pressure provides for directing steam jets downwardly into one or more of the'conduits 40 to cause a downwardly directed circulation therein, and at the same time to. increase the water vapor contents of the oven chamber until the gaseous content.

of the oven reaches the desired condition as to mois ture contents to secure the best re sults in baking, which should be rather high.

Either or. both methods of circulating the oven gaseous contents may be employed as may be necessary to, maintain the heat or to increase-the moisture contents,

7 In the fire-box at the rear of the grate bars is an, upwardly sloping fire-bridge 47 over which the flames play on their way to the 24, thereby promotlngv comp ete combustion by a reflection of heat through the products of combustion from said fire-bridge to the arch 28, and the fire-bridge, and thereby. also providing-for a high degree of heat at the floor ofthe oven, and a substantially? uniform. heat at the oven floor, and The, grate bars and fire, being close tothe fire door enable the fire. to be conveniently.- reachedand attended to, and a relatively small grate surface and; deep fuel bed to be employed comparedwith the several dimensions of the The inner face of theovenfidoor is preferably of asbestos material of good non-conducting quality, and the door is arranged. to fit closely to its frame or jambto avoid the escape from the oven. between the. door jamb.

In addition to the. indirect heating of the oven chamber by conduction through the and its floor from the fire-box and through the walls of the oven chamber from the flues 24, I also provide for-directly heating the oven chamberbyintroducing, a. portion of the flue gases from flues. 24 into. the oven chamber near the bottom thereof through the ports 50 leadingv from flues 24 to the oven chamber, and which ports are preferably controlled by sliding gates or dampers 51 actuated by crank shafts 52 having hand cranks 53 outside of the oven and cranks 54. in the oven chamber, which cranks are connected by links 55 .to said dampers5l to openor close the ports 50. I

When the, damper27 is open there. is practically no tendency for flue. gases to enter the oven chamberthrough the ports 50, but when the fire in the fire box is clear, or low,

fire-box asof gases tothereby increase the temperature and secure quick, direct, and economical heating of the oven chamber. I have illustrated the adapted to use solid'fuel upon grate-bars, but gas or oil fuel with suitable burners therefor may be employed if dcsired where available.

Where it is desired to bake bread without the use'of fats, as for instance French bread, I provide racks 33 having slabs'or plates 57, see Fig. 1, of non metallic substance, as for instance soap-stone, asbestos-slate, or fire-clay, to the surface of which the bread will not adhere, and upon which slabs the bread may be placed directly in large quan tities before the rac chamber, instead of placing the bread in pans and the pans uponthe rack as hereto-v is placed in theoven fore described. The bread baked upon nonmetallic supports and without the use of fats is of different quality from that baked in pans-.

I am thus enabled to secure more perfect control of the temperatures and conditions in the oven chamber suitable for baking, and to provide a greater variety of products with a single oven-than heretofore.

The apparatus hereinillustrated and described is capable of considerable modification without departingfrom the principle of myinvention.

' hat I claim is: j

1. A bake-oven'comprising a fire-box, an oven chamberv of greater depth than Width above and separated from said fire-box-by a fioor heated vertical fines leading from' said fire-box along the side walls of said oven-chamber and across the top of said oven chamber to heat the side and top walls of said. oven from said firerbox, substantially 1 chamber, a door ofsubstantially the full height of said oven chamber in onev Wall thereof, to permit the introduction and removal of portable racks carrying the goods to be baked, a. circulating conduit leading from the upper portion of said oven chamber to the lower-portion of said oven chamber, and means to cause a gaseous circulation fromone portion ofsaidoven chamber to another through said conduit.

.2. A bake-oven comprising a fire-box, an I ovenchamber of greater depth than width located above and separated fromsaid firebox by a floor heated-from said fire-box, substantially vertical fiues leading-from said fire box alongthe side walls of said oven chamber to heatthe side walls. of said oven chamber, a door constituting substantially one entire wall'of'said ovenchamber, to permit the introduction and removal of portable racks carrying the tiers one above another, a circulating congoods to be baked in duit leading from the upper portion of said oven chamber to the lower portion of said oven chamber, and means to cause a gaseous circulation from one portion of said oven chamber to another through said conduit.

3. A bake-oven comprising a fire-box, an oven chamber of sufficient height to receive numerous tiers of goods to be baked vertically one above another above and separated from said fire-box said ire-box, flues leading in a vertical direction from said fire-box along the side Walls of said oven chamber to heat the side Walls of said oven chamber, a floor constituting substantially one entire wall of said oven chamber, a circulating conduit leading from the upper portion of said oven chamber to the lower portion of said oven chamber, means to cause a circulation of the gaseous contents of said oven chamber from one portion thereof to another through said conduit, and means to introduce a regulated amount of Water vapor into said oven chama. A bake-oven comprising a fire-box, an oven chamber of suflicient height'to accommodate numerous tiers of goods to be baked one above another, an oven chamber door constituting-the major portion of one Wall of said oven. chamber, a flue leading from said fire box to indirectly heat the Wall of said oven chamber, a Stack to conduct away the waste gases from said flue, a reguby a floor heated from I said oven chamber,

lating damper to regulate the escape of the gases from said flue to said stack, a port leading from said flue to said oven chamber through which said oven chamber may be directly heated by introducing gases from the flue to the oven chamber by checking the escape of gases from the flue to the stack, and means to circulate the gaseous contents of said oven chamber from one part thereof to another part thereof.

5. A bake-oven comprising a fire-box, an oven chamber of sufiicient height to accommodate numerous tiers of goods to be baked one above another, an oven chamber door constituting the major portion of one wall of a flue leading from said heat the wall of said oven chamber, a port leading from said flue to said oven chamber through which flue gases may be admitted to said oven chamber, and. means to selectively direct the flue gases to directly or indirectly heat said oven chamber, and means to circulate the gaseous contents of said oven chamber from one part thereof to another and a plurality of portable racks to support numerous tiers of goods to be baked one bove another and to be introduced into and removed from said oven in loaded condition.

In testimony whereof I have affixed my fire-box to indirectly signature.

CHARLES RINCK.

It is hereby certified that in Letters Patent No. 1,345,107, granted June 29,

1920, upon the application of Charles Rinck, of Cincinnati, Ohio, for an improvement in Bake-Ovens, an error appears in the printed specification requiring correction as follows: Page 3, line 14:, claim 3, for the Word floor read door;

and that the said Letters Patent should be read with this correction therein that the same may conform to the record of the case in the Patent Office.

Signed and sealed this 10th day of August, A. D., 1920.

M. H. COULSTON,

Acting Commissioner 0 Patents.

[SEAL] 

